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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor AKARCA,Gökhan (3) TOMAR,Oktay (2) BEYKAYA,Mehmet (1) GÖK,Veli (1) ÇAĞLAR,Abdullah (1) Palavra-chave Acidity (1) Buffalo milk (1) CLA (1) Critical control points (1) Dairy factory (1) Fatty acids (1) Fermentation (1) Food pathogens (1) Hexanal (1) Hygiene conditions (1) Probiotic (1) Protein content (1) Tulum cheese (1) Volatile compounds (1) Yeast (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (2) 2019 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages Ciênc. Tecnol. Aliment. AKARCA,Gökhan. Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Tulum cheese; Probiotic; Fatty acids; CLA; Volatile compounds; Hexanal. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100102 Critical control points and food pathogen presence in dairy plants from Turkey Ciênc. Tecnol. Aliment. TOMAR,Oktay; AKARCA,Gökhan. Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of bacteria from Listeria and Salmonella genera were determined in the samples collected during separate 5-month-long periods from 15 separate points at five different dairy plants operating in different regions of Turkey. Walls and floors especially, raw material and end-product transport vehicles, tools and materials used in production and product packaging, and storage environments in some dairy plants were heavily loaded with bacteria. Among these microorganisms, the presence of Staphylococcus aureus and Escherichia coli 0:157 H:7 and food pathogens from Listeria and Salmonella genera in these... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food pathogens; Dairy factory; Critical control points; Hygiene conditions. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200444 The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods Ciênc. Tecnol. Aliment. TOMAR,Oktay; AKARCA,Gökhan; ÇAĞLAR,Abdullah; BEYKAYA,Mehmet; GÖK,Veli. Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir... Tipo: Info:eu-repo/semantics/article Palavras-chave: Buffalo milk; Yeast; Protein content; Fermentation; Acidity. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100238 Registros recuperados: 3 Primeira ... 1 ... Última

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